There’s something about sausage sizzling in a pot, tomatoes bubbling, and the sharp green scent of pesto curling into the air that just feels like home. This One Pot Sausage Tomato and Pesto Pasta has been blowing up on TikTok and Pinterest lately, and honestly? It deserves every bit of hype. It’s the kind of meal that wraps you up in comfort and still gets dinner on the table fast.
This dish is everything you want when you’re too tired to think. Juicy Italian sausage, tender pasta, rich tomato sauce, and that swirl of bright pesto pulling it all together. It tastes like something that should take an hour, but it comes together in one pot with barely any cleanup. Think classic Sunday dinner energy, but on a Tuesday night. Full details in the blog.
I’ve been tweaking one-pot pastas for years in our test kitchen, and this one? It passed with flying colors every single time. My favorite part is how the pesto blooms when you stir it in at the end, bringing everything to life. I tested it with mild sausage, spicy sausage, even turkey. All winners. You’ll love the secret.
One Pot Sausage Tomato and Pesto Pasta Recipe Easy
Ingredients
Method
- Start by crumbling the Italian sausage into a large pot and cook over medium-high heat until the meat is nicely browned.
- Add the minced garlic and salt to the pot, stirring and cooking everything together for about a minute to release the flavors.
- Pour in the chicken broth and milk along with the diced tomatoes, rotini pasta and basil pesto, then bring the mixture to a boil over medium heat.
- Stir frequently as you cook the pasta for 10 to 12 minutes, allowing the liquid to reduce and the sauce to thicken; if the pasta hasn’t fully cooked and the liquid is absorbed, add an extra 1/4 cup liquid at a time until the pasta is tender.
- Once the pasta is cooked through and sauce has thickened, mix in the mozzarella and parmesan cheeses until melted and combined, then serve immediately.
Notes
- If the pasta thickens too much after sitting, add a splash of milk or broth when reheating.
- Use mild or spicy sausage depending on your heat preference.
Why You’ll Love This One Pot Sausage Tomato and Pesto Pasta
This recipe hits that sweet spot between indulgent and effortless. You get the richness of Italian sausage, the tang of tomatoes, and the herbaceous punch of pesto all stirred into one cozy pot. No draining pasta, no juggling multiple pans, no pile of dishes staring you down after dinner.
The magic happens when everything cooks together. The pasta soaks up all that savory goodness from the broth, milk, and sausage drippings, so every bite is loaded with flavor. It’s the kind of meal that feels like a warm hug, especially on those nights when you’re running on empty but still want something that tastes like you tried.
Pro Tip: The pesto gets stirred in at the very end, which keeps its bright, fresh flavor from cooking off. That little swirl transforms the whole dish from comforting to crave-worthy.
Key Ingredients & What They Do
Let’s talk about what makes this dish work so well. The Italian sausage is your flavor foundation. Whether you go mild or spicy, it brings that savory, slightly fennel-kissed richness that fills the whole pot. I’ve tested this with both, and honestly, it’s a mood-based decision in our house.
The combo of chicken broth and milk creates a creamy base without needing heavy cream. The milk softens everything and gives the sauce body, while the broth keeps it from feeling too heavy. Drained diced tomatoes add little bursts of acidity that cut through the richness, and rotini pasta is perfect because all those grooves grab onto the sauce.
Then there’s the pesto and cheese duo. Just two teaspoons of basil pesto does serious work here, adding herby brightness. The mozzarella melts into silky strings, and the parmesan brings that sharp, salty finish. It all comes together like a hug in a bowl.
| Ingredient | Purpose | Simple Swap |
|---|---|---|
| Italian sausage | Savory base flavor | Turkey sausage or ground beef |
| Rotini pasta | Holds sauce in grooves | Penne, fusilli, or cavatappi |
| Milk | Creamy texture | Half-and-half for richer sauce |
| Mozzarella & parmesan | Melty, cheesy finish | Italian blend or fontina |
Step-by-Step: How to Make It
Start by browning your sausage in a large pot over medium-high heat. Break it up into crumbles as it cooks so you get little bites of flavor in every forkful. Once it’s browned and gorgeous, toss in the minced garlic and salt. Let that cook for just a minute until it smells amazing.
Now comes the easy part. Add your chicken broth, milk, drained tomatoes, pasta, and pesto all at once. Yes, the uncooked pasta goes right in. Bring everything to a boil, then keep it at a medium simmer, stirring frequently. This is key because the pasta releases starch as it cooks, which thickens your sauce naturally.
After about 10 to 12 minutes, your pasta should be tender and the liquid reduced to a creamy, clingy sauce. If it looks too thick and the pasta isn’t quite done, just add a splash more broth or milk and keep stirring. Once it’s perfect, pull it off the heat and stir in your cheeses until they melt into that dreamy, gooey finish.
| Step | Time | What to Watch For |
|---|---|---|
| Brown sausage & garlic | 5 minutes | Cook until no pink remains |
| Add liquids & pasta, boil | 10–12 minutes | Stir often to prevent sticking |
| Stir in cheese | 1 minute | Off heat, stir until melted |
Smart Swaps & Troubleshooting
If your sauce gets too thick before the pasta is tender, don’t panic. Just add liquid in small splashesabout a quarter cup at a timeand keep stirring. The pasta will continue to absorb as it sits, so a slightly looser sauce at the end is actually perfect.
Want to lighten it up? Swap the Italian sausage for turkey sausage and use 2% milk instead of whole. You’ll still get plenty of flavor. If you love a little heat, go with spicy sausage and add a pinch of red pepper flakes when you toss in the garlic.
Note: If you’re not a pesto fan, try stirring in fresh spinach or a handful of chopped basil at the end instead. It keeps that fresh, green pop without the pesto punch.
Serving, Storage & Reheating
This dish is best served right out of the pot while it’s hot and creamy. I like to sprinkle a little extra parmesan on top and serve it with crusty bread or a simple green salad. It’s filling enough to stand alone, but those sides make it feel a little more special.
Leftovers store beautifully in an airtight container in the fridge for up to three days. The pasta will thicken as it cools, so when you reheat, add a splash of milk or broth and warm it gently on the stovetop or in the microwave. Stir well and it’ll come back to life like magic.
| Storage Method | How Long | Reheating Tip |
|---|---|---|
| Refrigerator | Up to 3 days | Add milk or broth, stir and warm gently |
| Freezer | Up to 2 months | Thaw overnight, reheat with extra liquid |
Pro Tip: If you’re meal prepping, portion it out before storing. It reheats faster and you’ll thank yourself on busy nights.
Expert Says: The Secret to Perfect One Pot Pasta
According to culinary experts at Bon Appétit, one pot sausage tomato and pesto pasta works because the starch released from cooking pasta directly in the sauce creates a naturally creamy, restaurant-quality finish without extra steps.
“When pasta cooks in minimal liquid with other ingredients, it releases starch that binds everything togetherno need for pasta water tricks or additional thickeners,” notes their test kitchen.
The result? Less cleanup, more flavor, and a silky sauce that clings perfectly to every bite.
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Why I Keep Coming Back to This One Pot Sausage Tomato and Pesto Pasta
I’ll never forget the first time I made this One Pot Sausage Tomato and Pesto Pasta on a chaotic Tuesday night when everyone was starving and I had zero energy left. One pot, twenty minutes, and suddenly I’m the dinner hero. Now it’s my go-to when I need something quick, comforting, and guaranteed to get everyone to the table without complaints.
FAQs ( One Pot Sausage Tomato and Pesto Pasta )
What type of sausage works best for this recipe?
Italian sausage (sweet or spicy) delivers the best flavor profile for this dish. Turkey or chicken sausage work well for lighter options. Remove casings and break into bite-sized pieces while browning for even cooking and easier eating.
Can I use fresh pesto instead of jarred?
Absolutely! Fresh pesto adds incredible flavor to this meal. Add it at the very end after removing from heat to preserve its bright color and fresh taste. You’ll need about 1/4 to 1/3 cup depending on your preference.
How do I prevent the pasta from sticking together?
Stir frequently during cooking and ensure there’s enough liquid in the pot. If the mixture looks dry, add hot broth or pasta water in 1/4 cup increments. The starches will naturally create a creamy sauce when properly stirred.
What pasta shapes work well in this dish?
Short pasta shapes like penne, rigatoni, or fusilli work perfectly as they cook evenly and hold the sauce well. Avoid long pasta like spaghetti or angel hair as they’re harder to manage in one pot cooking and don’t distribute flavors as effectively.
How long does this meal keep in the refrigerator?
Store leftovers in the refrigerator for up to 4 days in airtight containers. Reheat gently with a splash of broth or water to restore creaminess. The flavors actually improve overnight as the ingredients meld together beautifully.
Conclusion
One Pot Sausage Tomato and Pesto Pasta comes together in under 30 minutes with zero fuss and maximum flavor. You’ll love how the pasta soaks up all that savory, creamy goodness while the sausage and pesto create these little pockets of joy in every bite. It’s the kind of dish that feels indulgent but keeps cleanup ridiculously simplejust one pot, I promise.
Want to switch things up? Try spicy sausage for a kick, or toss in some spinach right at the end for extra greens. Leftovers reheat beautifully with a splash of milk stirred ina trick I picked up from testing this recipe a dozen times. Serve it with garlic bread or a crisp salad, and you’ve got yourself a weeknight win that tastes like you spent way more effort than you actually did.
I’d love to see how yours turns out! Snap a photo and tag me, or drop a comment telling me what you served it with. Did this remind you of a favorite family dinner? Share it with someone who needs an easy comfort meal this week. Here’s to more cozy pots and happy plates in your kitchen.
